Chicken Forestiere

Chicken Forestiere

3 Reviews
From: EatingWell Magazine, May/June 1991

A la forestiere (“of the forest”) is characterized by deep, hearty flavors, usually including mushrooms. Our version is lighter than the French classic but still has every bit of the flavor.

Ingredients 2 servings

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  • 3 tablespoons all-purpose flour, divided
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 2 boneless, skinless chicken breasts, trimmed of fat (8 ounces)
  • 3 teaspoons canola oil, divided
  • 2 tablespoons minced shallot, or onion
  • 2 cups sliced mushrooms
  • ¾ cup reduced-sodium chicken broth, (see Tips for Two)
  • ½ cup dry white wine
  • 1 tablespoon chopped fresh parsley, or chives


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  1. Combine 2 tablespoons flour, salt and pepper in a shallow dish. Dredge chicken in the flour mixture.
  2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until golden and cooked through, 3 to 4 minutes per side, adjusting heat as necessary to prevent burning. Transfer to a plate and cover with foil to keep warm.
  3. Increase the heat to medium-high and add the remaining 1 teaspoon oil to the pan. Add shallot (or onion) and cook, stirring, until fragrant, about 15 seconds. Add mushrooms and cook, stirring occasionally, until softened and browned, 1 to 2 minutes. Sprinkle the mushrooms with the remaining 1 tablespoon flour and cook, stirring, for 30 seconds. Pour in broth and wine and bring to a boil, stirring constantly. Reduce heat to a steady simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes.
  4. Reduce heat to low and stir in parsley (or chives). Return the chicken to the pan, turn to coat with the sauce, and cook until heated through, 3 to 5 minutes.
  • Tips for Two: Store leftover canned broth for up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keeps for up to 1 week in the refrigerator. Add to soups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them drying out.

Nutrition information

  • Per serving: 304 calories; 10 g fat(1 g sat); 1 g fiber; 15 g carbohydrates; 28 g protein; 59 mcg folate; 63 mg cholesterol; 3 g sugars; 0 g added sugars; 294 IU vitamin A; 5 mg vitamin C; 28 mg calcium; 2 mg iron; 562 mg sodium; 590 mg potassium
  • Carbohydrate Servings: 1

Reviews 3

March 06, 2017
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By: lbran777
I got this recipe years ago from the magazine and I have made it for years for my family and they all absolutely love it. I serve it with rice-a-roni and it is always a hit.
April 25, 2015
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By: EatingWell User
Such a Lovely Dish The meal was lovely, the chicken was tender and the sauce was thick. It smelled lovely, but the white wine taste and smell was prominent. As a none drinker, this put me off a little. I read the last review about it being bland, so I used a thick chicken stock and dry parsley to give it that extra kick. This meal went down as successful with my parter (a.k.a my guinea pig). Pros: Texture of the chicken and the sauce Cons: White wine taste is prominent
October 28, 2013
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By: EatingWell User
Followed the recipe exactly. I used low sodium chicken broth and thought it need a little more flavor, perhaps add a little salt. Overall excellent recipe. I served over spaghetti noodles with a beet salad. Pros: Quick, easy, nutritious Cons: Need a little more flavor.
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